2 These examples relate to the use of the VITAL calculator and are not intended as the sole document to understand the theory of VITAL. They are intended to be used in conjunction with 1. the Food Industry Guide to the Voluntary Incidental Trace Allergen Labelling (VITAL) Program Version 2.0 ( the VITAL Procedure ) 2. Frequently Asked Questions available at The Allergen Bureau recommends attending training on the VITAL Program. Refer to the website for a list of Australian, New Zealand and international Allergen Bureauendorsed VITAL trainers. Page 2

3 Helpful hints for using the VITAL Calculator (i) Accessing the VITAL calculator The VITAL Calculator is freely available to be downloaded from the Allergen Bureau website. The calculator will be updated from time-to-time as changes are required and these changes can be tracked using the version number (denoted x & y i.e. VITAL Calculator v2.x.y). The version numbers of the calculator will be updated when there is a significant change, such as a change to a Reference Dose (i.e. the x will change) and when there are minor changes (i.e. the y will change). Ensure that the most recent version is being used. It is important to ensure that your correct address is recorded when downloading the calculator as any key changes will be advised via . Please contact the Allergen Bureau to advise any problems or future improvements to the calculator this is a food industry tool so your support is key to maintaining and improving this tool. (ii) Downloading the VITAL Calculator Notes: The VITAL Calculator can be freely accessed from At the time of writing, a version of the VITAL Calculator has not been produced that is compatible with Mac computers or software other than Microsoft Excel. Download the version of the calculator compatible with your version of MS Excel. Only the correct version will run without errors. Ensure that macros are enabled refer to the help menu of your version of Excel or your Helpdesk. Save the calculator and then open from the saved location. (iii) Opening the VITAL Calculator Notes: The VITAL Calculator contains macros and the security settings on Excel must allow macros to be run. Refer to the trouble-shooting instructions on the opening page of the VITAL Calculator. Consult your IT department if the security settings are controlled by your company. Open the VITAL Calculator. Click on grey button called Launch VITAL 2.x (on the Calculator worksheet) to open the calculator. Note: there is also an option to Launch VITAL 2.x in Low Res Mode which should be used when the calculator does not fit correctly on your screen size. Some users may find issues when trying to open a second MS Excel document when the VITAL Calculator is running try the following: -Open the VITAL program -To open a new instance of Excel, go to the Start Menu, choose Excel from the programs list, OR if you have a link to Excel on your desktop or tool bar, Page 3

4 then you can open it from there. -Use File -> Open or Ctrl + O, open up the file you wish to view (iv) Navigation tools Notes: The VITAL Calculator can be navigated by point and click or by using the TAB and ENTER keys. The quickest way to enter Raw Materials is by using the ENTER key. The Main Menu allows access to -New Assessment: start a new assessment -Edit Assessment: use when you are opening a previous assessment in order to edit it -View: can be used to look at the information in the calculator without editing it -Calculate Action Levels: use to find Action Levels for your product -Print Reports: print summary reports from a previous assessment Click New Assessment to start assessing the product The question mark icons used throughout the calculator can be clicked to provide further information Throughout the calculator there are options to return to Main Menu, Save and Save As. Also, in some parts of the calculator, there are options for easy navigation such as Jump which allows the selection of a particular raw material or processing impact. Any opportunities for improvement, errors with the VITAL calculator or other feedback would be welcomed. Contact the Allergen Bureau through the website or Page 4

5 Example 1: Finished Product (Chicken Soup) Refer to the VITAL Procedure section of the Food Industry Guide to the Voluntary Incidental Trace Allergen Labelling (VITAL) Program. Carry out the first seven steps of the process (pp 4-7) to determine the allergen status of the raw materials and perform a risk assessment for cross contact allergens due to processing. See Appendix 1 for details about looking for cross contact allergens. In this example, the following recipe and allergen status of ingredients are listed in Table 1. Page 5

7 Follow instructions for downloading and opening the VITAL Calculator. To begin the assessment, click on New Assessment. Enter Product Information: Enter Product Name Product Reference Note: the Date of Calculation will default to the current date however it can be changed to another relevant date as required. Click Next to proceed. Page 7

8 Choose Relevant Allergens: The calculator default is to select all the allergens in the box on the left hand side which are the mandatory allergens as listed in the Australia New Zealand Food Standards Code (current as at April 2012). The relevant allergens to be assessed in the VITAL assessment can be selected or deselected by clicking the box on the left hand side of their name. Change Reference Dose box (at the bottom/middle of the screen) can be used to add new allergens and edit Reference Doses. It is important to note that the Reference Dose s have been set by the VITAL Scientific Expert Panel and should only changed upon advice of the Allergen Bureau. Page 8

9 Concentration / Hydration: In this example, neither a dehydration nor hydration factor will be used. This product, a condensed soup, is designed to be diluted by the consumer prior to consumption. However, it is more conservative to not use a dehydration factor and so no hydration factor has been used to account for where this product is used without further dilution. There is space to enter appropriate assumptions which will show assumptions behind the use (or lack of use) of any Dehydration/Hydration factor record assumptions as to the rationale for information entered. See section (viii) of the VITAL procedure for further information about determining Dehydration/Hydration factors. Notes on the use of dehydration and hydration factors: Either Enter dehydration factor. For example: If 10g of product weight is lost in a 100g serving size due to baking, the dehydration factor is 90%. (Dehydration factor = weight of final product / weight of original product x 100% = 90/100 x 100% = 90%. Enter 90 in the Dehydration cell.) OR; Enter hydration factor. For example: If a 100g serving size has 200mL of water added, the hydration factor is 200%. (Hydration factor = weight of water added / weight of original product x100% =200/100 x 100%. Enter 200 into the Hydration cell.) Note: Hydration factors should be used with care where it is product that a product is used undiluted, this worst case scenario should be used instead. OR; Enter neither a dehydration or hydration factor. Page 9

10 VITAL Action Level Grid Enter the Reference Amount or Serving Size for this product. Refer to the Definitions section of the VITAL Procedure for more information about setting this value. If a Reference Amount or Serving Size is not relevant for your product, refer to Example 2 of this document. Click Update to show the relevant Action Levels. Page 10

11 Enter Recipe (Raw Materials) Click the Add button to enter each raw ingredient, the ingoing percentage and where relevant, the Internal Reference. It is useful to use the ENTER key to move to the next cell. Note the box below Remove which shows the cumulative total of the ingredients added. The Edit and Remove functions can be used to amend information that has been entered. Click Next when complete. Page 11

12 Enter Allergen Status for each Raw Material Use the Next button to enter the allergens note there are three pages of allergens for each raw ingredient. Further navigation options are Next RM which will move to the next Raw Material or Jump to RM where you can choose the Raw Material to which to move. Assumptions are required to be entered here about each Raw Material. Where there is a cross contact allergen, select appropriate Particulate or Readily Dispersible Form box. Enter Concentration if required. See the Definitions section of the VITAL procedure for further information about determining whether cross contact allergens are Readily Dispersible Form or Particulate. Page 12

13 Note that Cumulative amt (ppm) column indicates the cumulative total for that allergen. Where an allergen is identified as Intentionally added, the column will display INT. Where identified as a particulate cross contact allergen, the column will display PAR. This column is also colour-coded i.e. when at Action Level 1, the cell is green. When at Action Level 2, the cell is red. The AL Transition Pt (ppm) column shows the concentration of cross contact where there is a transition from Action Level 1 (green) to Action Level 2 (red). Page 13

14 Enter Sources of Processing Cross Contact Sources of processing cross contact should be identified by physical audit of the processing equipment during the risk assessment. Refer to the VITAL Procedure for further information. Processing cross contact can be added to the calculator by naming individual pieces of processing equipment (E.g. Mixer, Canner etc), or by previously run product or any other method that reflects processing conditions. Enter assumptions about how the risk assessment was performed and/or any other information about how processing impact was identified and quantified. Page 14

15 Enter Processing Impact Details In this example, the risk assessment identified that a previously run product, Fish soup, which contains 20% pureed cod (fish) may become inadvertently incorporated into the Condensed Chicken and Vegetable Soup. The % of allergen source in product manufactured prior refers to the fish soup recipe which contain 20% cod (fish). The Qty of residual previous product (g) refers to the 2000g (2kg) that was identified in the risk assessment as the amount of previously run product that could become incorporated into the product being assessed. The Protein in residue of previous product (%) refers to the percentage of protein in the fish. This value can be obtained from the nutrition information for cod, food tables or any other trusted source. Cod is 20% protein. The Qty of protein in residue (mg) is calculated automatically. The Batch size exposed to the residue refers to the amount of the product being assessed that is exposed to the cross contact. This may be the batch size or a smaller amount or larger amount as identified in the risk assessment. In this case, the fish soup is homogenously mixed throughout a 500kg batch of the product being assessed. The Level of protein from previous product cross contact (ppm) is calculated automatically. Page 15

16 Choose the relevant summaries Note: after clicking Report the macro runs and make take a few seconds and the screen looks quite jumpy this is the macro running. Page 16

20 Enter Product Information Enter Product Name Product Reference Note: the Date of Calculation will default to the current date however it can be changed to another relevant date as required. Click Next to proceed. Page 20

21 Choose Relevant Allergens The calculator default is to select all the allergens in the box on the left hand side which are the mandatory allergens as listed in the Australia New Zealand Food Standards Code (current as at April 2012). The relevant allergens to be assessed in the VITAL assessment can be selected or deselected by clicking the box on the left hand side of their name. Change Reference Dose box (at the bottom/middle of the screen) can be used to add new allergens and edit Reference Doses. It is important to note that the Reference Dose s have been set by the VITAL Scientific Expert Panel and should only changed upon advice of the Allergen Bureau. Page 21

22 Concentration / Hydration In this example, a dehydration factor of 90 is used (calculations shown in notes below). There is space to enter appropriate assumptions which will show assumptions behind the use (or lack of use) of any Dehydration/Hydration factor record assumptions as to the rationale for information entered. See section (viii) of the VITAL procedure for further information about determining Dehydration/Hydration factors. Notes on the use of dehydration and hydration factors: Either Enter dehydration factor. For example: If 10g of product weight is lost in a 100g serving size due to baking, the dehydration factor is 90%. (Dehydration factor = weight of final product / weight of original product x 100% = 90/100 x 100% = 90%. Enter 90 in the Dehydration cell.) OR; Enter hydration factor. For example: If a 100g serving size has 200mL of water added, the hydration factor is 200%. (Hydration factor = weight of water added / weight of original product x100% =200/100 x 100%. Enter 200 into the Hydration cell.) Note: Hydration factors should be used with care where it is product that a product is used undiluted, this worst case scenario should be used instead. OR; Enter neither a dehydration or hydration factor. Page 22

23 VITAL Action Level Grid In this example, a Reference Amount or Serving Size is not relevant because this product is intended for further processing prior to presenting to a consumer. Click the check box Reference Amount / Serving Size [is] not relevant: which is above the Next button. Then click the Next button. Page 23

24 Enter Recipe (Raw Materials) Click the Add button to enter each raw ingredient, the ingoing percentage and where relevant, the internal Reference. It is useful to use the ENTER key to move to the next box. Note the box below Remove which shows the cumulative total of the ingredients added. The Edit and Remove functions can be used to amend information that has been entered. Click Next when complete. Page 24

25 Enter Allergen Status for each raw material: Use the Next button to enter the allergens note there are three pages of allergens for each raw ingredient. Further navigation options are Next RM which will move to the next Raw Material or Jump to RM where you can choose the Raw Material to which to move. Assumptions are required to be entered here about each Raw Material. Where there is a cross contact allergen, select appropriate Particulate or Readily Dispersible Form box. Enter Concentration if required. Page 25

26 Enter Sources of Processing Cross Contact These could be added by individual pieces of processing equipment or by previously run product or any other method that reflects processing conditions. Enter assumptions about how the risk assessment was performed and/or any other information about how processing impact was identified and quantified. In this examples, there is a validated and verified cleaning process between the production of each flavour and there is no cross contact from processing. Page 26

27 Enter Processing Impact Details: In this example, there is no identified cross contact allergens. Refer to the Example 1 for details as to how to enter cross contact from processing where required. Page 27

28 Choose the relevant summaries Note: after clicking Report the macro runs and make take a few seconds and the screen looks quite confused this is the macro running. Page 28

29 Reading the Summary Report For ingredients, the VITAL report provides a summary of the allergens identified in the product and where relevant for cross contact allergens, the total concentration and/or particulate cross contact allergens. It is recommended that these are reported in the Product Information Form and/or specification. Page 29

30 Appendix 1: Where did the information about the allergen status of ingredients come from? The information in Tables 1 & 2 of these examples shows the intentionally added and cross contact information for each product. Below these tables, the processing cross contact information is stated. Information about the allergen status of each ingredient and any potential cross contact allergens must be collated. Information about the allergen status of ingredients should be requested from the supplier of each ingredient. This should include information about the intentionally allergens (i.e. inherent) allergens in each ingredient e.g. soy flour contains soy as an inherent allergen.; and potential cross contact allergens in each ingredient. Information about processing cross contact allergens is obtained from the manufacturing facility of the finished product. This information may already be available in the HACCP or Allergen Management Plan and should involve physical audit and information from relevant production, scheduling and quality assurance staff. For further information please refer to the VITAL Procedure. Page 30

Food Allergen Fundamentals Introduction to allergen principles for the food industry January 2016 The Allergen Bureau Ltd ACN 162 786 389 This presentation gives a general overview of food allergens and

7. How to Manage Allergens This guide aims to outline the minimum considerations for managing allergens in food products. Every facility, product and process is different, and each vendor must consider

Information on How to Read Food Labels Choosing suitable low FODMAP food products whilst shopping can be a timeconsuming task! The ingredients list is important to read to establish if a food is suitably

Best Practice for Food Allergen Management Control and Management Best Practice in Australia and Overseas Rob Sherlock B. Apps M.T Technical director FACTA Food Allergen Control Training Analysis The current

Food Allergen Management Training Training Overview Food Allergens What they are and what they do? Allergen Management in Manufacture Making food safe for all consumers Training and Education Raising awareness

4.31(a) RELEVANT HACCP CHARTS: All HACCP Charts ALLERGEN MANAGEMENT HOUSE RULES Why is it important to manage allergens? Some people have a sensitivity to certain foods that non-sufferers would find harmless.

Connecticut Hazardous Waste Manifests Database Due to limitations inherent to Microsoft Access, the Department has migrated this database to Microsoft SQL Server. The user interface will remain the same.

2014 Compass Group Allergen Management Relevance WHO WHY WHEN Site/Operations Chef and / or Unit Manager To comply with the Australian New Zealand Food Standards Code so as to ensure that customers are

Eating well involves choosing a variety of foods that are low in saturated and trans fats, low in salt and high in dietary fibre. Food labels carry useful information to help you make choices about the

1. INTRODUCTION SQFI Guidance The SQF Institute provides updates to expand on the meaning of the SQF Code, and provide further guidance on the important issues addressed in the SQF Code. The management

Appendix B: Care Appendix for B: Care Children for With Food With Allergies Food Allergies ALLERGY! Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program

Updated Food Labelling Information for producers of Jams and Chutneys (Including Food Information Regulation 2013 information which must be included from 14.12.14) The following food labelling information

Food allergens Current allergen labelling rules will be changing on 13 th December 2014. We are getting ready to implement the changes in our provision and we are required by our Local Authority Environmental

ALLERGIES INFORMATION To try to accommodate our customers with food allergies or sensitivities, we are providing menu ordering information that should help you to make your food selection. Click on the

1 Labelling of Prepackaged Foods (CODEX STAN 1-1985) GENERAL STANDARD FOR THE LABELLING OF PREPACKAGED FOODS CODEX STAN 1-1985 1. SCOPE This standard applies to the labelling of all prepackaged foods to

Health Information System (HIS) Part Three: Data Management Module 2 Using the Database CONTENTS 2.1 Before you start...................................................11 2.2 The first time you start..............................................12

HELPDESK SYSTEM (HDS) USER MANUAL Release No.: 2.0 prepared by OMESTI Berhad. TABLE OF CONTENTS 1.0 HOW TO ACCESS THE HELPDESK SYSTEM (HDS)... 1 2.0 HOW TO REGISTER NEW USER... 2 3.0 HOW TO RECOVER PASSWORD...

Word 2010: Mail Merge to Email with Attachments Table of Contents TO SEE THE SECTION FOR MACROS, YOU MUST TURN ON THE DEVELOPER TAB:... 2 SET REFERENCE IN VISUAL BASIC:... 2 CREATE THE MACRO TO USE WITHIN

How to design and print cards using a database connection with emedia CS Software Open up emedia software by clicking on the desktop icon. On opening the software you will see the following screen: Click

This quick guide provides a summary of food safety and labelling advice for small scale home producers of chutneys, pickles, flavoured oils and jams. General Food Safety Advice Registration Food business

Mariemont City Schools Citrix Virtual Desktop Environment Citrix is a virtual desktop system that allows users to access their Mariemont Windows 7 desktop from anywhere with an Internet connection. Once

October 2002 Food Industry Guide to Allergen Management and Labelling 1. Introduction This Guide has been prepared by the Australian Food and Grocery Council and is supported by the New Zealand Grocery

Academic Technologies: Blackboard 9.1 Getting Started with Self and Peer Assessments In Blackboard 9.1, the self and peer assessments tool is still available. Through this tool, faculty can set up questions

The Dietary Advice to Stop Hypertension eating plan 1 The Dietary Advice to Stop Hypertension (DASH) eating plan, developed by United States National Institute of Health, features plenty of fruits, vegetables,

Recipes Sensational Holiday Recipes For a variety of reasons, many individuals experience dysphagia, or difficulty swallowing, and therefore require liquids or soft consistency foods to meet their nutrition

QT9 Supplier Portal Support is Free. Please contact us via the Contact Support help icon on the top of the screen or at our contact information below: QT9 Software Toll Free: (866) 913-5022 Email: support@qt9software.com

Install MS SQL Server 2012 Express Edition Sohodox now works with SQL Server Express Edition. Earlier versions of Sohodox created and used a MS Access based database for storing indexing data and other

Internet Explorer Settings for use with Privia The following document is intended for users who are running Privia and Internet Explorer who either cannot install the Privia client or the client is not

EATING FOR GOOD HEALTH You are what you eat may be a popular saying, but it is very true. What you eat determines how you look, how you feel, how healthy you are and how long you may live. Eating the right

Blenderized & Pureed Recipes While you are having difficulty chewing or swallowing, use these recipes for preparing pureed meals. Use the recipes as a base for developing your own recipes. Be creative!

Bread and bakery products September 2014 This is a guide to the Australia New Zealand Food Standards Code (the Code) labelling and compositional standards for bread and bakery products sold in, or imported

This guide explains how to access and use the OneDrive for Business cloud based storage system and Microsoft Office Online suite of products via a web browser. What is OneDrive for Business at University

Mariemont City Schools Citrix Virtual Desktop Environment Citrix is a virtual desktop system that allows users to access their Mariemont Windows 7 desktop from anywhere with an Internet connection. Once